Buffalo Cauliflower Po’ Boy

I’m a big sandwich person. Especially when it comes to lunch, nothing beats a hearty sandwich (with a few chips or pretzels on the side if I’m having a bit of a lunch treat). I like to eat as plant-based as I can these days, so finding some yummy vegan sandwich options was a must and this buffalo cauliflower po’ boy is my favorite find by far! It’s easy to make, a little spicy, filling, and I don’t miss the chicken one bit once all the fixings are on top.Buffalo Cauliflower Po’ Boy, serves 4-6

1 head of cauliflower
1/4 cup water
2 tablespoons nutritional yeast
2 tablespoons almond butter
1/4 cup hot sauce
2 teaspoons garlic powder
1/4 cup plus 2 tablespoons of whole wheat pastry flour (you can sub non-pastry flour if needed)
Clean and chop your cauliflower into 1″ size florets. Mix the rest of your ingredients together in a bowl and whisk until combined. Pour your sauce mixture over your cauliflower and stir until evenly coated. I use half the coating amount that the original recipe calls for because that’s the ratio that I ended up liking. But if you want more “breading” on your cauliflower, you can make more sauce to coat your pieces. Once your florets are coated, spread them out in a single layer on a baking sheet and bake at 375° for 25 minutes or until golden brown.

Now, while your cauliflower bites cook, you can make a sauce to top your delicious sandwich! I love using Hot For Food’s Vegan Ranch Sauce on my sandwich (I load on the herbs when I make it!) and you can use any leftover sauce for dipping veggies into later in the week as well. Combine the following and whisk together! Store leftovers in the fridge:

1/2 cup vegan mayo
1 teaspoon apple cider vinegar
1 tablespoon dill
1 tablespoon parsley
1 tablespoon chives
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt + pepper (to taste) 

Once your cauliflower bites are done cooking, it’s time to assemble your po’ boy! Place as many cauliflower bites as will fit into a baguette or sub roll, add some sauce and some veggies if you like on top (tomato would be good with this!). I always eat mine with pickles either in the roll on on the side, as they add a bit of a tart crunch, which is great!  Pretty easy, right? The coolness and fresh herbs from the creamy ranch sauce really compliment the heat from the cauliflower bites (don’t forget an extra dash of hot sauce over the top before you dig in)! This is a great dish for me to make for dinner one night and then I can heat up the leftovers for an easy lunch the next day—definitely a dish I’m happy to eat twice! xo. Laura

Note: Recipe adapted from The China Study Quick and Easy Cookbook. Check it out if you love easy plant-based recipes, it’s awesome!

Credits // Author and Photography: Laura Gummerman. Photos edited with A Color Story Desktop.
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Buffalo Cauliflower Po' Boy

Servings 4

Ingredients

  • 1 head of cauliflower
  • 1/4 cup water
  • 2 tablespoons nutritional yeast
  • 2 tablespoons almond butter
  • 1/4 cup hot sauce
  • 2 teaspoons garlic powder
  • 1/4 cup plus 2 tablespoons of whole wheat pastry flour you can sub non-pastry flour if needed

1/2 cup vegan mayo

  • 1 teaspoon apple cider vinegar
  • 1 tablespoon dill
  • 1 tablespoon parsley
  • 1 tablespoon chives
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • salt + pepper to taste

Instructions

  1. Clean and chop your cauliflower into 1″ size florets. Mix the rest of your ingredients together in a bowl and whisk until combined.
  2. Pour your sauce mixture over your cauliflower and stir until evenly coated. I use half the coating amount that the original recipe calls for because that’s the ratio that I ended up liking. But if you want more “breading” on your cauliflower, you can make more sauce to coat your pieces. Once your florets are coated, spread them out in a single layer on a baking sheet and bake at 375° for 25 minutes or until golden brown.

  3. Now, while your cauliflower bites cook, you can make a sauce to top your delicious sandwich! I love using Hot For Food’s Vegan Ranch Sauce on my sandwich (I load on the herbs when I make it!) and you can use any leftover sauce for dipping veggies into later in the week as well. Combine the following and whisk together! Store leftovers in the fridge

  4. Once your cauliflower bites are done cooking, it’s time to assemble your po' boy! Place as many cauliflower bites as will fit into a baguette or sub roll, add some sauce and some veggies if you like on top (tomato would be good with this!). I always eat mine with pickles either in the roll on on the side, as they add a bit of a tart crunch, which is great!

Recipe Notes

Note: Recipe adapted from The China Study Quick and Easy Cookbook. Check it out if you love easy plant-based recipes, it’s awesome!

 

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